Street Food Block Party recap: a night of food trucks, lobster rolls and very enthusiastic eaters

(Image: Caroline Aksich)

In a line that snaked around the Evergreen Brick Works, well over 3,000 street food enthusiasts waited patiently for the first ever mash-up of Food Truck Eats and the Toronto Underground Market: the Street Food Block Party. The keeners at the front of the line counted down, and at five on the nose they raced into the venue trying to hit crowd favourites such as La Carnita, which has been known to draw lines with hour-long waits. By 7 p.m., the venue was stuffed tighter than a tin of sardines, but despite the tangled, weaving lineups, there was nary a disgruntled face to be seen as people danced to live music and enjoyed the Cinco de Mayo–themed goodies (read: tons of tacos) the 20 food vendors and 11 food trucks provided. To make sure the party roared well into the night, there were two menus: an early bird menu from 5 to 8 and a late night menu from 9 to 12. Take a tour of the festivities, in our gallery »

You may know Bluebird from its annual fundraiser, which marries food and art in an effort to support the Toronto Daily Bread Food Bank. Here, they dished up smoked chicken and charred sweet corn grilled cheeses with Mexican-spiced compound butter, homemade mole ketchup (made with 30 ingredients!) and cilantro garnish. This year’s event: June 2

You may know Bluebird from its annual fundraiser, which marries food and art in an effort to support the Toronto Daily Bread Food Bank. Here, they dished up smoked chicken and charred sweet corn grilled cheeses with Mexican-spiced compound butter, homemade mole ketchup (made with 30 ingredients!) and cilantro garnish. This year’s event: June 2

Portuguese-Canadian Andrew Assuncao isn’t a professional chef, but he is an ambitious chef at home (and he has worked his fair share of grocery stores). His new Mexican-Portuguese pop-up, Oxala, will be appearing in the Junction later this summer at La Revolución

Portuguese-Canadian Andrew Assuncao isn’t a professional chef, but he is an ambitious chef at home (and he has worked his fair share of grocery stores). His new Mexican-Portuguese pop-up, Oxala, will be appearing in the Junction later this summer at La Revolución

La Carnita’s deep-fried squid tacos with a spicy-sweet mango habanero sauce. People waited almost an hour to taste one of these morsels

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(Image: Caroline Aksich)

Andrew Richmond of La Carnita usually dishes out well over a thousand tacos at a typical TUM event. He’s excited for the projected June opening of his honest-to-goodness restaurant at 501 College Street

Andrew Richmond of La Carnita usually dishes out well over a thousand tacos at a typical TUM event. He’s excited for the projected June opening of his honest-to-goodness restaurant at 501 College Street

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(Image: Caroline Aksich)

Resident red tape nudger Suresh Doss has become the de facto face of the Toronto food truck scene. Doss is the man behind Food Truck Eats and was one of the Block Party organizers. (Thanks Suresh!)

An Indonesian family affair: Babi and Co. owner Cindy Arman recruited a mighty crew of friends and family to help her out for the event. Here we have the grill masters preparing pork satay, which was served with pickled cucumbers ($5) and grilled Padang-style yellow curry chicken wings ($5)

An Indonesian family affair: Babi and Co. owner Cindy Arman recruited a mighty crew of friends and family to help her out for the event. Here we have the grill masters preparing pork satay, which was served with pickled cucumbers ($5) and grilled Padang-style yellow curry chicken wings ($5)

Esé’s torta ahogada ($3) (literally “drowned sandwich”), made with cochinita pibil and escabeche, with a honey chipotle glaze finished with a torch

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(Image: Caroline Aksich)

Dough by Rachelle was serving three doughnut varieties at $3 per deep-fried ring: triple chocolate with salted corn nuts, chili crullers and the margarita, which was made with lime curd, tequila icing and salt

Dough by Rachelle was serving three doughnut varieties at $3 per deep-fried ring: triple chocolate with salted corn nuts, chili crullers and the margarita, which was made with lime curd, tequila icing and salt

Big E’s Hawaiian Grind was riding the taco train, with plates of kalua pig tacos (made with braised pork shoulder in bulgogi sauce) and huli huli chicken tacos (made with marinated chicken in a Hawaiian sweet soya and chili sauce). Both tacos were topped with guacamole and caramelized onions and accompanied by a Hawaiian macaroni salad

Big E’s Hawaiian Grind was riding the taco train, with plates of kalua pig tacos (made with braised pork shoulder in bulgogi sauce) and huli huli chicken tacos (made with marinated chicken in a Hawaiian sweet soya and chili sauce). Both tacos were topped with guacamole and caramelized onions and accompanied by a Hawaiian macaroni salad

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(Image: Caroline Aksich)

The Lunch Room’s corn, mint and bourbon crème brûlée, torched to order ($6)